I promised a bit ago to give you the recipe for Chicken Enchiladas that I made with my guacamole. I know the anticipation has been killing you, so without further ado, here it is:
While the original recipe called for steak, I substituted chicken, and because I’m all about easy peezy, I used grilled frozen chicken that I heated up in a frying pan. We also use this chicken for fajita nights. This is about a enchilada night, though. Back to the recipe.
- 1 Tbsp vegetable oil
- 2 jalapenos, seeded and minced
- 3 cloves of garlic, minced
- 2 cups of heavy cream
- ⅓ cup of sour cream
- ½ cup shredded Monterrey Jack cheese
- salt, white pepper
- ¼ tsp cumin
- ¼ tsp chili powder
- 2 Tbsp minced cilantro
- 7-8 flour tortillas
- 4 oz Monterrey Jack cheese, shredded
- More cheese for topping (Optional)
- Cilantro for topping (Optional)
- Jalapeno for topping (Optional)
- In a small sauce pot, heat up oil over medium heat and saute minced jalapeno and garlic until fragrant. Add heavy cream and sour cream and whisk until all smooth. Bring to a low boil and add cheese, salt, white pepper, chili powder and cumin. Stir well and cook for a couple of minutes. Stir in cilantro and take off heat.
- Preheat oven to 350.
- Spread some sauce over the bottom of a baking dish (9×13 casserole dish or any large enough to hold 7-8 enchiladas).
- Spread some shredded cheese on one side of tortilla and spread some chicken mixture over cheese. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and chicken.
- Pour remaining sauce over enchiladas and top off with some shredded cheese.
- Bake for 17-19 minutes.
- Top off with some more cilantro and jalapenos if you wish.
So there is the yumminess, now let’s talk about the chickens. I mean, there would be no chicken enchiladas without chicken, and that is super sad. Here are a few fun facts for you about broiler chickens (chickens raised for meat):
- The United States is the largest producer of broiler chickens in the world
- In 2011, approximately 9 billion broiler chickens, weighing 50 billion pounds, liveweight, will be produced. Almost 37 billion pounds of chicken product will be marketed, measured on a ready-to-cook basis
- Americans consume more chicken than any other country in the world.